These Carrot Cake Baked Oatmeal Cups are the perfect make ahead breakfast for Spring. Best of all, this oatmeal recipe is simple to customize and easily portable for busy mornings.

If this Carrot Cake Baked Oatmeal looks familiar, I actually shared the recipe as part of this 10 Baked Oatmeal Cups post back in January. But since Easter is just a few days away, I thought this Carrot Cake Baked Oatmeal deserved its own post.

This baked oatmeal has all those classic flavors of carrot cake that you can enjoy for a wholesome breakfast instead. The best part is, it’s gluten free, refined sugar free and full of fiber and healthy fats.

Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking pan or a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.

In a large bowl, whisk together the eggs and milk. Add the maple syrup, coconut oil, apple sauce, vanilla, baking powder, cinnamon, nutmeg, salt, carrots, and coconut. Fold in the oats, raisins, and nuts.

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Hi, I'm Kelly. I'm a mom of two who shares healthier and authentic Asian recipes I grew up making. Plus low carb & family friendly recipes. AboutWork With Me